Development and characterization of edible films based on gluten from semi-hard and soft brazilian wheat flours (development of films based on gluten from wheat flours)

El artc̕ulo muestra una metodologa̕ para crear pelc̕ulas comestibles a base de gluten. El gluten que usaron los investigadores fue de cuatro tipos de trigo de Brasil: dos <U+0093>semi-duros" y dos "suaves"; se prepararon ensayos de resistencia mecǹica y de propiedades de barrer...

وصف كامل

محفوظ في:

التفاصيل البيبلوغرافية
مؤلفون آخرون:	Tanada-Palmu Patrc̕ia Sayuri, Grosso Carlos Raimundo Ferreira, Sociedade Brasileira de Ciencia e Tecnologa̕ de Alimentos
التنسيق:	كتاب
اللغة:	الإنجليزية
الموضوعات:	Industria de envases Biotecnologa̕ de alimentos Envases para alimentos Conservacin̤ de alimentos Tecnologa̕ de alimentos Container industry Food biotechnology Food containers Food preservation Food technology Pelc̕ulas comestibles Gluten vital Propiedades mecǹicas Permeabilidad Edible films Vital gluten Mechanical properties Permeability
الوصول للمادة أونلاين:	Development and characterization of edible films based on gluten from semi-hard and soft brazilian wheat flours (development of films based on gluten from wheat flours)
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!

الانترنت

Development and characterization of edible films based on gluten from semi-hard and soft brazilian wheat flours (development of films based on gluten from wheat flours)

Development and characterization of edible films based on gluten from semi-hard and soft brazilian wheat flours (development of films based on gluten from wheat flours)

الانترنت

مواد مشابهة